[Sca-cooks] Redaction

[Donna Green]

> Date: Mon, 24 Jan 2011 12:32:27 -0500
> From: Johnna Holloway <johnnae at mac.com>
> 
> Platina or just start with Martino? You could use the
> Parzen's University of California Press translation
> The Art of Cooking: The First Modern Cookery Book.
> (And of course those 'inspired by' recipes in the back
> could be used as what not to do. Some use tomatoes.)

Or you could use Octavo's editiion of Gillian Riley's translation of Martino http://secure.octavo.com/editions/mrtlac/

> Mistress Helewyse's pages on Italian cookery are back
> thanks to Doc and medievalcookery.com.
> 
> http://www.medievalcookery.com/helewyse/

Oh, yum yum ... Helewyse's recipes include one I've used several times for making cheese. I'll be starting another batch tonight since I recently got another milk delivery from my friend with a cow.

Juana Isabella